Poached Chicken with Salsa Rustica

Poached Chicken with Salsa Rustica
Photo by Scott Phillips

Ingredients

  • ¼ cup red wine vinegar; more as needed
  • 1 Tbs. small capers, drained
  • 8 sprigs fresh flat-leaf parsley
  • 1 Tbs. plus 2 tsp. whole black peppercorns
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 3 large cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • + 18 more ingredients
    • ¼ cup finely chopped jarred roasted red pepper
    • 1 medium celery root, trimmed, peeled, and cut into 1-½-inch wedges
    • 1/3 cup thinly sliced scallions
    • ¼ cup finely chopped dill gherkins
    • 2 large leeks, white and light-green parts, cut crosswise into 4-inch pieces, halved lengthwise, and rinsed
    • 1 large fennel bulb, trimmed and cut through the root into 6 wedges
    • 1 whole chicken (about 3-½ lb.)
    • ¼ cup finely chopped red onion
    • 8 large shallots, peeled
    • ¼ cup (¼ oz.) dried porcini
    • 1 or 2 pieces Parmigiano-Reggiano rind (optional)
    • 2 large carrots, cut into 1-inch-thick rounds
    • ½ cup extra-virgin olive oil
    • 1 hard-cooked egg, finely chopped
    • 1/8 tsp. dried mustard
    • Kosher salt
    • 1 lemon, halved
    • 4 bay leaves, preferably fresh

In a medium bowl, whisk the olive oil and vinegar. Add the scallions, onion, roasted red pepper, gherkins, egg, capers, and mustard and whisk to combine. Just before serving, stir in the parsley and season to taste with salt and pepper.

View full recipe at Fine Cooking

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